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Kale Salad with Strawberry-Mint Vinaigrette

 

Baby kale salad with strawberry-mint vinaigrette, avocado, goat cheese, and almonds. This vibrant, healthy salad is perfect for summer.

Baby Kale Salad with Strawberry-Mint Vinaigrette, goat cheese, walnuts, and avocado - a healthy and delicious summer salad recipe

Ever since I turned in my manuscript for Let Them Eat Kale!, I…well…I haven’t eaten kale. Not because I lost that loving feeling toward the leafy green, but because my kale tank was full and it hasn’t been until recently that I felt I needed to replenish it.  So this weekend, I did a little house, dog, and cat-sitting, a little wine-ing (shocked?), and a lot of kale-ing.

I had strawberries that were ripe for the using and some fresh herbs, so I decided to make a strawberry-mint vinaigrette for the kale salad. The vinaigrette turned out sweet, tangy, and refreshing. I used baby kale leaves because they require less prep than your standard curly kale. And I was busy wine-ing so I couldn’t be bothered to stop and massage the kale. No way, no how. Solution: baby kale. I threw sunflower seeds, almonds, avocado, fresh chopped mint, and goat cheese into the mix and ended up with a flavorful, healthful, vibrant, spring salad. Ripe for the eating!

Kale Salad with Goat Cheese, Almonds, Sunflower Seeds, and Strawberry-Mint Vinaigrette

There’s more to this story than salad and dressing, because…

Georgia from The Comfort of Cooking is going to have a baby girl! In order to celebrate, myself and other bloggers are throwing her a virtual baby shower. We were all supposed to bring something pink to eat, but as always, I brought the green. And the pink. I counted the strawberry-mint vinaigrette and the strawberries as my pink contribution. Does this remind you of every board game you played as a child, where there was at least one kid who had to amend the rules because his/her brain couldn’t help but think outside the box?  Real rule bender here. I’ll trade you one Starburst for Pennsylvania Avenue.

 

But none of this shouldn’t come as a surprise considering I brought Broccoli Salad with Honey-Toasted Walnuts to Stephanie‘s baby shower. I may never be invited to shower again.

 

Check out what tasty pink treats the other ladies brought!:

Baby Kale Salad with Strawberry-Mint Vinaigrette, goat cheese, walnuts, and avocado - a healthy and delicious summer salad recipe

Baby Kale Salad with Strawberries, Goat Cheese, and Strawberry-Mint Vinaigrette

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Author: Julia
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Ingredients

For the Strawberry-Mint Vinaigrette:

  • 1 cup heaping ripe strawberries chopped
  • ½ cup balsamic vinegar I used golden balsamic
  • 3 leaves mint chopped
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon kosher salt
  • ¼ cup avocado oil

For the Salad:

  • 5 ounces baby kale
  • 2 cups ripe strawberries chopped
  • ½ cup raw almonds
  • 2 tablespoons raw sunflower seeds
  • 1 avocado peeled and diced
  • 4 leaves mint chopped
  • Goat cheese

Instructions

To Prepare the Strawberry-Mint Vinaigrette:

  1. In a small skillet, heat the balsamic vinegar and strawberries over medium-high heat and bring to a full boil. Allow mixture to boil and cook until strawberries are very soft, about 5 to 8 minutes. Mash the strawberries with a fork. Note: this will make your house smell like vinegar. But that's okay.
  2. Remove from heat, add the mint leaves, maple syrup, and salt and stir. Allow the mixture to cool slightly before transferring it to a cup or bowl and refrigerating until cool.
  3. Once cool, strain the strawberry pulp and mint leaves out of the mixture using a fine mesh strainer.

  4. Pour the mixture into a small blender, such as a Magic Bullet, along with the oil and blend until smooth (you can also whisk the strawberry vinegar and oil together by hand vigorously until combined). Set aside until ready to use.

To Prepare the Salad:

  1. Add all of the ingredients for the salad except for the goat cheese to a large serving bowl. Toss in desired amount of dressing (you will not need all of the dressing). Serve salad with goat chevre.

Recipe Notes

If serving this salad as an entre, it will feed 2 people. If serving it as a side salad, you can feed up to 4.

 

 

 

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Francesca

Monday 19th of May 2014

I happen to have all these things in my fridge right now!

Off I go!

Alexis @ Hummusapien

Monday 12th of May 2014

YAYYYYYY for beebies and uber yummy kale salads!! I seriously die over every salad you create. Da salad ka-weeeeeennn!

Julia

Tuesday 13th of May 2014

Haha! I want to squeeze you right now!

Joanne

Friday 9th of May 2014

So this is pretty much the prettiest kale salad that I ever did see! And that totally counts where the pink factor is concerned. I want to dunk my face in this and not come up until the bowl is clean.

Lindsey @ American Heritage Cooking

Thursday 8th of May 2014

Haha! You would certainly be welcome to my shower with this salad in hand! It looks amazing! I love a good kale salad with fresh fruit. And that vinaigrette sounds divine! I'll have to go check out your cookbook because you can never have enough kale...well, you caaaan but you know what I mean!

Mallory @ Because I Like Chocolate

Wednesday 7th of May 2014

I do enjoy baby kale for the same reasons; it's just so much easier to use!

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